Oven Baked Pumpkin Risotto

Ingredients

4

Servings

1 tablespoon olive oil
1 medium onion, chopped
1 cup Arborio rice
1/4 cup canned pumpkin
1 tablespoon McCormick® Pure Pumpkin Pie Spice Blend Extract
2 teaspoons McCormick® Sage, Rubbed
1 teaspoon McCormick® Garlic Powder
4 cups chicken broth, heated, divided Substitutions available
- Kitchen Basics® Original Chicken Stock
1/4 cup grated Parmesan cheese

Preheat oven to 425°F. Heat oil in large ovenproof saucepan or Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice.
Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder. Add 3 cups of the warm chicken broth; mix well. Bring to boil. Cover.
Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup broth and Parmesan cheese; mix well. Serve with additional cheese, if desired.

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